Roast and Gravy

This is a combination of the pot roast and oven steak recipes.  You’ll just need a baking dish to make a perfectly tender, delicious roast, with it’s own gravy

Roast and Gravy


  • Bacon grease
  • Salt and pepper
  • Granulated garlic powder
  • Flour
  • Chuck roast, room temp
  • Extra virgin olive oil
  • 2-3 cups carrots, cut in 2” chunks, or use baby carrots
  • 3 onions, sliced thinly
  • Broth and / or cream of mushroom or celery soup (Pacific brand is good quality)


  1. Place bacon grease in bottom of baking pan (I actually cooked a few strips of bacon in the oven)
  2. Heat oven to 495-500°
  3. Heat pan with grease, in oven, until grease is just sizzling.
  4. Mix together salt, pepper, garlic powder, and flour
  5. Dredge roast in flour on both sides
  6. Place roast in hot baking pan. Drizzle top with extra virgin olive oil. Bake about 15 minutes. Remove, flip roast, put back in oven and roast another 10 minutes.
  7. Lower oven to 225°, remove roast.
  8. If you’re using broth, whisk in 3-4 TBSP flour. Pour into bottom of pan, and make sure you have about ¼” of liquid in bottom, but no more. Place carrots around roast. Cover the whole top of the roast with onions.
  9. Cover tightly with foil.
  10. Bake about 4 hours or until roast is tender and falling apart.
  11. Serve with mashed potatoes.

One Comment

  1. Beverly Ward says:

    Yum. I’m going to try this.

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